Classic borscht

Borscht is a traditional first dish of all Slavs, but it is especially popular in Ukraine. Surely, in many cafes and restaurants you have seen this soup on the menu, because in addition to its spectacular appearance, which is often complemented with garlic dumplings and salted lard, it also has an excellent and bright taste that cannot be confused with anything else. The familiar red color of the broth is obtained by adding chopped and sautéed beets; also in borscht you will find such ingredients as carrots, onions and, of course, meat. Beef and pork are suitable for cooking, and poultry is suitable for a more dietary option.

Classic borscht with beets

Classic borscht with beets is a thick and rich first course made with roasted beef broth. Traditionally, this dish is served hot along with rye bread, thin slices of salted lard and green onions. To balance the taste, you can add a slice of lemon.

1. 
   Classic borscht with beets is very easy to prepare. We place the products listed in the list on the desktop and begin the process.
2. 
   Pour two liters of water into a saucepan and bring to a boil. At the same time, peel and cut the onion in half, place it cut side down in a hot frying pan and brown it.
3. 
   Throw slices of beef, bay leaves and onions into boiling water and simmer over low heat for 60 minutes, removing all the foam with a slotted spoon. 10 minutes after boiling, add fresh parsley stems to the broth.
4. 
   Without wasting time, prepare the vegetables: cut the onion into thin half rings, beets and carrots into strips, potatoes and tomatoes into cubes. Pass the garlic cloves through a press.
5. 
   Strain the finished broth and return it to the stove, discard the vegetables, cool the meat and chop it.
6. 
   Place the potatoes in a saucepan and cook over moderate heat.
7. 
   Heat the vegetable oil in a frying pan and sauté the carrots and onions until soft, sprinkle with sugar and continue frying until golden.
8. 
   Mix the sauté mixture with tomato paste and heat everything together for another 3-5 minutes.
9. 
   Place the contents of the frying pan into the broth along with slices of beef, salt and pepper.
10. 
    Fry the beetroot strips in vegetable oil for 7-10 minutes, then pour over the vinegar and keep on the fire for a few more minutes.
11. 
    Throw the softened beets into the pan with the other ingredients, boil for 8-10.
12. 
    Lastly, we supplement the composition with finely shredded cabbage, tomatoes and herbs with garlic.Stir and after 10 minutes turn off the heat and leave covered for 30-40 minutes.
13. 
    Pour the rich borscht into portioned bowls and enjoy. Bon appetit!

Classic red borscht with meat

Classic red borscht with meat is the basis of Slavic cuisine, which does not lose its relevance today. But there is nothing surprising here, because the combination of strong meat broth, spices and vegetables is incredibly tasty, aromatic, and also satisfying.

Cooking time – 2 hours 15 minutes

Cooking time – 15-20 min.

Portions – 5 l.

Ingredients:

• Beef on the bone – 800 gr.
• Cabbage – 400 gr.
• Beets – 300 gr.
• Potatoes – 2 pcs.
• Onions – 200 gr.
• Carrots – 200 gr.
• Water – 3.5 l.
• Tomato paste – 3 tbsp.
• Sunflower oil - for frying.
• Garlic – 3 teeth.
• Greens – 40 gr.
• Salt - to taste

Cooking process:

Step 1. Wash the meat and place it in a saucepan, add water and bring to a boil. After removing the foam, turn down the heat and simmer for an hour and a half. Strain the broth and return it to the stove, throw in the shredded cabbage. Cool the beef and cut it into slices of the desired size.

Step 2. Following the cabbage, add the potato cubes - bring the mixture to a boil again and cook until the ingredients are soft.

Step 3. Finely chop the onion and fry in vegetable oil for 3-5 minutes.

Step 4. Add grated carrots to the onion cubes, mix and fry for 3-5 minutes.

Step 5. Add beet strips, several scoops of broth and tomato paste to the sauté.

Step 6. Close the pan with a lid and simmer the vegetables over low heat for about 20 minutes, then add to the broth.

Step 7. Return the meat to the borscht and heat everything together, avoiding active boiling for 30 minutes.

Step 8To enhance the aroma, add chopped herbs and garlic to the borscht, cook until boiling and turn off.

Step 9. Without waiting for it to cool, take a sample and enjoy. Bon appetit!

Borscht with pork and beets

Borscht with pork and beets is a popular first dish that captivates at the first tasting due to its enchanting aroma and bright rich taste. To reduce the wasted time, you can boil the beets and prepare the broth in advance.

Cooking time – 2 hours 20 minutes

Cooking time – 20-25 min.

Portions – 4 l.

Ingredients:

• Pork on the bone – 500 gr.
• Water – 2.5 l.
• Potatoes – 600 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Boiled beets – 1 pc.
• Vegetable oil – 3 tbsp.
• Tomato juice – 2 tbsp.
• White cabbage – 300 gr.
• Sweet bell pepper – 0.5 pcs.
• Garlic – 2 teeth.
• Granulated sugar – 1-2 tsp.
• Bay leaf – 3 pcs.
• Greens - to taste
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

Step 1. Fill the pork with water and bring to a boil, get rid of the foam and boil for 60-90 minutes.

Step 2. Strain the broth, transfer the meat to a plate and let it cool.

Step 3. Peel the potatoes, rinse the tubers and cut them into cubes.

Step 4. Pour the potatoes into the broth and cook over low heat for about 25-30 minutes.

Step 5. Chop onions and carrots randomly and sauté in heated vegetable oil until soft and golden brown.

Step 6. Pour tomato juice over the vegetables, and also season with sugar, bay leaves, ground pepper and salt - cover with a lid and simmer for 15 minutes.

Step 7. Separate the pork into fibers and add it to the potatoes, continue cooking, adding salt and bay.

Step 8Cut the sweet pepper pulp into small pieces and shred the cabbage.

Step 9. Cut the peeled beets into strips of medium thickness.

Step 10. Add beets, peppers, cabbage and dressing into the rich broth. Stir and cook for about 15 minutes.

Step 11. At the end of the heat treatment, add herbs and garlic to the borscht. In order for all the aromas to be revealed, let the food sit under the lid for at least 15 minutes.

Step 12. Serve with sour cream. Bon appetit!

Meat borscht from beets with beef

Meat borscht made from beets with beef is a dish for which each housewife has her own recipe, however, we recommend that even the most experienced cooks pay attention to this cooking option. This borscht differs from the usual one in that it is cooked with beef ribs and contains green pepper and sauerkraut.

Cooking time – 2 hours 20 minutes

Cooking time - 20 minutes.

Portions – 7.

Ingredients:

• Beef ribs – 450 gr.
• Potatoes – 6 pcs.
• Water – 2.5 l.
• Carrots – 1 pc.
• Large beets – 1 pc.
• Sauerkraut – 250 gr.
• Onion – 1 pc.
• Sweet bell pepper – 1 pc.
• Sunflower oil – 3-4 tbsp.
• Tomato paste – 2 tsp.
• Dill – 40 gr.
• Granulated sugar – 0.5 tsp.
• Salt - to taste

Cooking process:

Step 1. First of all, cook the broth: bring the meat, covered with water, to a boil and simmer over low heat for an hour and a half, then take out the beef and cool, and throw potato cubes and sauerkraut into the broth.

Step 2. At the same time, cut the flesh of the bell pepper and the onion into small pieces. Sauté the ingredients until soft and mix with tomato paste and a pinch of sugar.

Step 3.After 1-2 minutes, add the grated beets and carrots to the frying pan, simmer for about 10 minutes on low heat and add vinegar.

Step 4. Transfer the roast into the broth. Salt based on your taste preferences.

Step 5. Remove the meat from the bones and add it to the rest of the ingredients. Boil for another 20 minutes over low heat.

Step 6. Lastly, add chopped herbs to the borscht and, for richer flavor, leave the dish to steep under the lid. Bon appetit!

Green borscht with sorrel and egg

Green borscht with sorrel and egg is an original first course that can be served not only hot, but also cold, the choice is up to everyone. Thanks to the use of sorrel, the food will acquire a unique sourness and piquancy.

Cooking time – 70 min.

Cooking time – 15-20 min.

Portions – 10.

Ingredients:

• Pork ribs – 500 gr.
• Potatoes – 2 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Egg – 4 pcs.
• Sorrel – 70 gr.
• Water – 2.5 l.
• Bay leaf – 1 pc.
• Sunflower oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the ribs, add water and bring to a boil, cook for an hour and a half over moderate heat, skimming off the foam.

Step 2. In another saucepan, hard boil the eggs, dip them in ice water and then remove the shells.

Step 3. Cool and chop the boiled pork, strain the broth and pour into a clean pan, add the meat cubes and bring to a boil again.

Step 4. Throw potato slices into the boiling contents of a heat-resistant dish.

Step 5. At the same time, heat the sunflower oil in a frying pan and sauté small pieces of onion and grated carrots for 3-5 minutes. Transfer the roast into the soup.

Step 6. Roughly chop the eggs and add them to the main mixture along with bay leaf, salt and black pepper.

Step 7. Chop fresh sorrel into small segments and add to the borscht when the potatoes become soft. Bring to a boil and leave covered, turning off the heat.

Step 8. After about 15-20 minutes, the food is ready for tasting. Bon appetit!

How to cook borscht with chicken

How to cook borscht with chicken? You will find the answer to this question by reading this recipe, which describes each step in detail. Using poultry as a base, the soup is less fatty and, accordingly, more suitable for children's diets and people with gastrointestinal problems.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 3 l.

Ingredients:

• Chicken (soup set) – 400 gr.
• Beets – 1 pc.
• Onions – 1 pc.
• Carrots – 0.5 pcs.
• Cabbage – 150 gr.
• Garlic – 2 teeth.
• Potatoes – 2 pcs.
• Tomato paste – 1 tbsp.
• Granulated sugar – 1 tsp.
• Table vinegar 9% – 1-2 tsp.
• Dill – 5 sprigs
• Vegetable oil - for frying.
• Salt - to taste
• Ground black pepper - to taste

Cooking process:

Step 1. To reduce the time spent, fill the chicken with water and boil for half an hour after boiling. At the same time, peel and rinse the desired vegetables. Using a grater with large holes, chop the carrots and finely chop the cabbage.

Step 2. Similarly to carrots, three beets, cut potatoes into cubes, and finely chop the onion.

Step 3. Place potatoes in clear boiling broth.

Step 4. Next, add the cabbage and boil the food for about 15-20 minutes.

Step 5.To prepare the dressing, pour and heat vegetable oil in a frying pan, fry the onion until transparent, add the carrots and fry for 3-5 minutes, stirring frequently.

Step 6. We supplement the composition with beet and tomato paste; to balance the taste, we also add granulated sugar and vinegar. After stirring, pour in 1-2 ladles of broth and cook the vegetables under the lid over low heat for 15-20 minutes.

Step 7. Add the contents of the frying pan to the cabbage and potatoes and boil for 10 minutes. Add salt, chopped herbs and turn off the heat.

Step 8. Serve the aromatic and rich borscht to the table and enjoy. Bon appetit!

Cold beet borscht

Cold beetroot borscht, also known as “Kholodnik”, is an ideal dish for a hot day, because it not only relieves hunger, but is also perfectly refreshing. A mixture of kefir and cold water is used as a “broth” in this soup, in a one-to-one ratio.

Cooking time – 3 hours

Cooking time - 20 minutes.

Portions – 6-7.

Ingredients:

• Kefir – 1 l.
• Boiled water – 1 l.
• Beetroot – 500 gr.
• Cucumber – 300 gr.
• Egg – 3 pcs.
• Green onion – 1 bunch.
• Dill – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Place the ingredients needed for cooking on the table.

Step 2. Wash the beets thoroughly with a brush and wrap them tightly in foil, bake at 200 degrees for 1-1.5 hours. Let cool.

Step 3. Pour the eggs with cold water and bring to a boil, boil for 10 minutes and transfer to cold water.

Step 4. Remove the skin from the finished beets and grate the root vegetable directly into the pan.

Step 5. Roughly chop the eggs.

Step 6. Cut fresh cucumbers into small and even cubes.

Step 7. Finely chop the washed and dried greens.

Step 8Add cucumbers, herbs and eggs to the beetroot strips.

Step 9. Salt and pepper the ingredients, pour in kefir and add cold boiled water, bringing the food to the desired thickness.

Step 10. Pour into bowls and eat. Bon appetit!

Lenten borscht without meat

Lenten borscht without meat is an excellent option for those who adhere to religious rules or generally do not eat meat, but cannot deny themselves a plate of aromatic and tasty soup. By following all the recommendations, you will end up with almost classic borscht, which will differ little in taste.

Cooking time – 50 min.

Cooking time - 20 minutes.

Portions – 8.

Ingredients:

• Cabbage – 500 gr.
• Potatoes – 5-6 pcs.
• Onions – 1 pc.
• Carrot – 1 pc.
• Beets – 1 pc.
• Bouillon cube – 3 pcs.
• Vegetable oil – 3 tbsp.
• Water – 2 l.
• Salt – 1 tsp.
• Bay leaf – 1 pc.
• Granulated sugar – 1 pinch,

Cooking process:

Step 1. In one frying pan, in 1-2 tablespoons of vegetable oil, fry the grated carrots and small onion cubes until soft.

Step 2. In a second frying pan, heat the remaining vegetable oil and saute the beets, chopped with a grater, adding a little granulated sugar to balance the taste.

Step 3. Shred the white cabbage and fill it with water, place it on moderate heat.

Step 4. After 10 minutes of boiling the cabbage, add the potato slices and cook for 10-15 minutes.

Step 5. Next, add fried and browned vegetables to the soup.

Step 6. Add beets.

Step 7. Next, add bay leaf, bouillon cubes and salt - mix.

Step 8. Boil the soup for another 5 minutes and turn off the heat, let it brew a little under the lid.

Step 9. Without waiting for it to cool, serve the first course and start the meal.Bon appetit!

Borscht made from fresh cabbage and beets

Borscht made from fresh cabbage and beets is a fragrant and tasty first course that is perfect for a balanced family lunch. However, you can serve this dish at the holiday table if you bother with serving and add garlic bread and lard to each serving.

Cooking time – 1 hour 40 minutes

Cooking time – 20-25 min.

Portions – 5-6.

Ingredients:

• White cabbage – 300 gr.
• Potatoes – 500 gr.
• Salt – 15 gr.
• Bay leaf – 2 pcs.
• Garlic – 1 tooth.
• Beef on the bone – 500 gr.
• Water – 1.5 l.
• Ground black pepper – 2 gr.

For frying:

• Beets – 300 gr.
• Carrot – 1 pc.
• Onions – 250 gr.
• Table vinegar – 1 tbsp.
• Tomato paste – 2 tbsp.
• Champignons – 200 gr.
• Vegetable oil – 20 ml.

Cooking process:

Step 1. Prepare the ingredients: peel and rinse the vegetables, use a grater to chop the beets, cabbage and carrots. Chop the onion and garlic, cut the potato tubers into cubes.

Step 2. Place the meat in a pan, add water and bring to a boil, remove the foam with a slotted spoon.

Step 3. Boil the broth under the lid for about an hour, remove the meat and, after cooling, cut into cubes and return. We also throw in cabbage and potatoes.

Step 4. Let's start frying: fry onions and carrots in heated vegetable oil for a couple of minutes, add beets and vinegar - heat everything together for another 5-7 minutes and add pureed tomato paste. Simmer for about 5 minutes and turn off the heat.

Step 5. Place the assorted vegetables into the broth, also add bay leaf, ground pepper and salt - boil for another 15-20 minutes and remove from the burner.

Step 6. Squeeze a clove of garlic into the hot borscht. Pour into tureens, decorate with herbs and add sour cream if desired.Cook and have fun!

Borscht with sauerkraut

Borscht with sauerkraut will definitely appeal to all pickle lovers, because even after heat treatment the vegetable retains its unsurpassed taste and bright aroma. If your cabbage is slightly acidic, it is recommended to rinse it with water first.

Cooking time – 2 hours

Cooking time - 20 minutes.

Portions – 5.

Ingredients:

• Beef/ox tail – 500 gr.
• Onions – 1 pc.
• Beets – 1 pc.
• Tomato paste – 2 tbsp.
• Carrot – 1 pc.
• Garlic – 1-2 teeth.
• Sauerkraut – 300 gr.
• Potatoes – 2 pcs.
• Bay leaf – 1 pc.
• Red wine vinegar – 1 tbsp.
• Sunflower oil - for frying.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Cut the tail into several segments and, adding water, bring to a boil. Remove the foam and close the pan with a lid, cook for 40-50 minutes.

Step 2. Take out the boiled meat and cool it, add salt to the broth, focusing on your taste preferences.

Step 3. Remove the husks and skins from the vegetables, rinse them, cut the beets, potatoes and carrots into small pieces, finely chop the onion.

Step 4. Transfer the potato slices into the broth and bring to a boil, reduce the flame and simmer for about 10 minutes.

Step 5. Without wasting time, saute the vegetables: bring the onion to transparency in hot sunflower oil, add the carrots and fry for 4-5 minutes, stirring constantly.

Step 6. Transfer the roast into the broth along with the squeezed out sauerkraut and continue cooking over medium heat.

Step 7. We also fry the beets with tomato paste for 10 minutes, adding a little broth if necessary.At the moment when the root vegetable has softened, add a small amount of wine vinegar.

Step 8. We send the beets and meat cut from the tail into the pan, also add chopped herbs, salt and garlic - cook for 3-5 minutes at a low boil and complete the heat treatment.

Step 9. Let the borscht steep under the lid for another 15-20 minutes and only then invite the family to the table. Bon appetit!